September 30, 2012 – October 6, 2012

Beloved's Allsorts Inc.

A tribute to bar builders Allsorts Inc. and their liquid namesake, a hodgepodge of beer, this agave-based cocktail from Beloved in Greenpoint, Brooklyn mixes mezcal, tequila, pear eau de vie, and Velvet Falernum for a lightly citric baked-fruit flavor. It's grassy, sweet, fruity, plus a little bit spicy and sour all at once. More

Don's Mix

This is a extremely simple recipe that will be tastiest with fresh grapefruits in season. Feel free to experiment with Demerara sugar for more flavor. More

DIY Sesame Sticks

Requiring no fancy equipment, this recipe couldn't be easier—just toss the ingredients into a bowl and stir up the dough. In this way, the cook also controls the type and amount of fats and seasonings that end up in the finished product, so you can really have some fun with it. More

Peanut Butter and Banana Pie

This pie pays homage to the humble peanut butter and banana sandwich in that it is both delicious and simple to make. The oat crust, made from Cracklin' Oat Bran cereal, is the perfect crumbly contrast to the filling; layers of peanut butter mousse and fresh, ripe bananas. More

Seared Panzanella Chicken from 'Portland, Oregon Chef's Table'

Roost's Seared Panzanella Chicken stood out amongst the rest of the poultry recipes in Portland, Oregon Chef's Table for its rustic restraint. The chicken is simply seared skin-side down and finished in the oven. The panzanella component is no more than caramelized garlic, oil-cured olives, toasted bread, parsley, and chicken jus. Each plate is finished with a whiff of arugula salad and a drizzle of extra jus. Nothing more, nothing less. More

Saltie Sandwich Shop's Kedgeree

I count myself a pretty big fan of Anglo-Indian dishes, but I'd never made Kedgeree before now. Traditionally a breakfast dish—which is where the hardboiled eggs come in—it makes a fine supper, too. This version, from the beloved Williamsburg, Brooklyn sandwich shop Saltie, begins with rich curried rice (some of the best I've ever had) and finishes with smoky whitefish and a scatter of scallions. More

Brown Sugar-Roasted Tomato Soup with Cheddar Croutons

For this simple autumn soup, canned tomatoes get drained of their liquid, spread out on a roasting pan, and baked with brown sugar until they're bubbly, browned, and intensified in flavor. Rather than making the soup taste sweet, the brown sugar simply vanishes into the background, making the soup's flavor a lot more full and rounded. Taking a cue from the classic tomato-soup-and-grilled-cheese combo, the final product gets topped with crusty, cheesy cheddar croutons. More

La Condesa's Alma Blanca

This playful fresh corn cocktail from La Condesa in Austin, Texas has a creamy texture and a creeping heat from the habanero-infused blanco tequila. It's their most popular signature drink. More

Beer-Steamed Mussels with Bacon

Aside from mussels, there are few other seafoods that so easily lend themselves to quick cooking, and even faster eating. After all, to manipulate a mound of mussels into a meal, a simple steam in broth or other flavorful liquid is all that is needed to pop the bivalves open. But fast doesn't have to be bland. In fact, I find the Belgian method of steaming mussels with a white ale (or any beer really) to be of the utmost flavor—especially when the whole mess is embellished with crunchy bacon. More

Andy Ricker's 'Carrot Cake'

I ate at Andy Ricker's Ping a couple of times right when they opened in 2009. The food was a little hit and miss, but one dish was spot-on every time: the carrot cake. Not to be confused with the American dessert, Ricker's carrot cake is actually made from daikon and rice flour, and is sort of like Southeast Asian gnocchi. The dumpling-like cakes come stir-fried in a slightly sweet soy and garlic sauce, scrambled with eggs, bean sprouts, and cilantro. More

Creole Sauce

The Creole "holy trinity"—onions, celery, and green bell peppers—forms the base of this fresh-flavored tomato sauce that finishes with a slight hit of heat. More

'Go Home Thomas' Egg and Sausage Sandwich

While many restaurants offer over-the-top dishes of fried meats smothered in gravy, Southeast Portland's Toast offers simpler (but no less hangover-curing) dishes like their egg and sausage sandwich puzzlingly named 'Go Home Thomas.' Their recipe offers directions for making each element from scratch, including the English muffin. More

Olympic Provisions' Porchetta Sandwich

When Olympic Provisions opened up shop in 2009 (see our tour here), it was the first salumeria in Oregon officially licensed to produce and sell their own charcuterie. From then it was only a matter of time before the salumeria launched a couple of successful restaurants and a meat processing plate. Their food is, naturally, meat-centered, and their Porchetta Sandwich featured in Laurie Wolf's Portland, Oregon Chef's Table, is truly a testament to the pig. More